1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture evenly into the bottom of the springform pan. Bake for 8 minutes, then let cool while preparing the filling.

2. Make the Cinnamon Swirl:

1. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Set aside.

3. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the sour cream, heavy cream, and vanilla extract until fully combined.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake filling over the cooled crust.
2. Drizzle half of the cinnamon swirl mixture over the filling and gently swirl with a knife or skewer.
3. Add the remaining cheesecake filling on top and drizzle the rest of the cinnamon swirl mixture, swirling gently again.

5. Bake the Cheesecake:

1. Place the springform pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath (this prevents cracking).
2. Bake for 55-65 minutes, or until the edges are set but the center jiggles slightly.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

6. Chill and Glaze:

1. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
2. For the glaze, mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.